Category Archives: Lunch Recipes

Spicy Crab Spaghettini with Preserved Lemon

Spicy Crab Spaghettini with Preserved Lemon

Serves 4

Active time: 20 min

Start to finish: 20 min


Spicy Crab Pasta with Preserved Lemon

Spicy Crab Pasta with Preserved Lemon


The combination of flavors here worked quite well and joined together in a unique way with the Green Bean and Hazelnut Salad shown below. The brininess of preserved lemons brings out the sweetness of the king crab you’ll find in each twirl of pasta.


·         1/2 lb spaghettini (thin spaghetti)

·         1/2 cup chopped red onion

·         1/4 cup extra-virgin olive oil

·         1 to 2 teaspoons sambal oelek or Sriracha sauce

·         1/2 lb shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 lb thawed frozen king crab legs)

·         2 pieces preserved lemon (make recipe or use store-bought), pulp discarded and rind rinsed and finely chopped (1 tablespoon)

·         1/3 cup finely chopped flat-leaf parsley

·         2 tablespoons salted butter


Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.


Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, then add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.


Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.



Green Bean and Hazelnut Salad

Green Bean and Hazelnut Salad

Serves 4

Active time: 20 min

Start to finish: 30 min


With its dose of flaxseed oil ( *NOTE: I couldn’t find flaxseed oil, and substituted sunflower oil in it’s stead which may not have the same omega-3 profile, but added to the flavor none-the-less), this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.

Green Bean and Hazelnut Salad
Green Bean and Hazelnut Salad


1 oz hazelnuts (2 tablespoons)
3/4 lb green beans, trimmed and halved diagonally
2 1/4 teaspoons grainy mustard
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon fine sea salt
4 teaspoons extra-virgin olive oil
1 tablespoon flaxseed oil
1 teaspoon hazelnut oil
1/4 cup finely chopped red onion

Preheat oven to 325ºF with rack in middle. 

Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, and then rub off any loose skins in a kitchen towel. Coarsely chop nuts. 

Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry. 

Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper if needed. 

Cooks’ note: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.